Stop your scroll scroll… This is your sign to make the most incredible Caramel Coffee Pudding Recipes!
It’s wobbly, it’s creamy, and it has that perfect bittersweet balance of rich coffee and deep caramel. This is the dessert that will make everyone ask for the recipe. Trust me, that wobble is everything.
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Ingredients Caramel Coffee Pudding
For the Caramel:
- 1/2 cup (100g) granulated sugar
- 3 tbsp water
For the Coffee Pudding:
- 2 cups (480ml) whole milk (or a mix of milk & heavy cream for extra richness)
- 1/2 cup (100g) granulated sugar (adjust to your sweetness preference)
- 2 tbsp Simplest Coffee granules
- 1.5 tbsp (approx 15g) unflavored gelatin powder
- 4 tbsp cold water (for blooming the gelatin)
Instruction Caramel Coffee Pudding
- Make the Caramel: In a small, heavy-bottomed saucepan, combine the 1/2 cup sugar and 3 tbsp water. Heat over medium heat, swirling the pan (don’t stir!) until the sugar dissolves and the mixture turns a deep amber color.
- Coat the Ramekins: Working quickly, pour the hot caramel into the bottom of 4-6 small ramekins or one larger pudding mold. Swirl to coat the bottom. Set aside. Be careful, the caramel is extremely hot!
- Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over the 4 tbsp of cold water. Let it sit for 5-10 minutes until it becomes spongy.
- Make the Coffee Base: In a saucepan, heat the milk, 1/2 cup sugar, and Simplest Coffee granules over medium heat. Stir until the sugar and coffee dissolve. Don’t let it boil!
- Melt Gelatin: Add the bloomed gelatin to the warm milk mixture. Whisk until the gelatin is completely dissolved and no lumps remain.
- Strain & Pour: For an extra-smooth pudding, strain the mixture through a fine-mesh sieve. Carefully pour the coffee mixture over the set caramel in your ramekins.
- Chill: Let the puddings cool to room temperature, then cover with plastic wrap and chill in the refrigerator for at least 4 hours, or until firm.
- Serve: To serve, run a small knife around the edge of the pudding. Place a serving plate upside down on top of the ramekin, and (confidently!) flip them both over. The pudding should release with the caramel sauce pouring all over it. Enjoy!
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